Baked Mexican red rice
Serves: 6 to 8
Prep Time: 12 minutes
Total Time: 1 hour, 10 minutes
2 medium red ripe tomatoes, core and seeds removed, quartered
1 medium white onion, peeled, cored and quartered
1/3 cup vegetable oil or rice bran oil
2 cups long grain rice, rinsed until water runs clear, drained
4-5 cloves garlic, smashed and minced
2-3 jalapeno peppers, minced
2 cups reduced-sodium gluten free chicken broth
3 Tablespoons tomato paste
1 teaspoon kosher salt
handful cilantro for garnish
1. Preheat Oven: Adjust oven rack so Dutch oven with lid will fit. Heat to 350 degrees.
2. Liquify Tomato & Onion: Pulse tomato and onion in a food processor until smooth. Measure 2 cups and set aside.
3. Saute Rice: In a large Dutch oven, heat oil until shimmering, then add rice and cook until rice starts to turn a golden brown, stirring often, 10 minutes or so.
4. Boil Rice: Stir in garlic and half of the jalapenos until fragrant, then add reserved puree, broth, paste and 1 teaspoon salt and bring to a boil.
5. Bake Rice: Cover and place in oven for 15 minutes. Stir rice, then cover and continue to cook 15 more minutes.
6. Finish and Serve: Fluff with a fork, add remaining jalapenos and chopped cilantro. Test for salt and pepper. Enjoy!
